Michelin-starred chefs gather in Malaysia
- SHARMILA NAIR
- Jul 5, 2016
- 2 min read
Chef Mango Tsang prepared foie gras and Wagyu beef fried rice at the event. Photos: The Star/Raymond Ooi
In the right hands, even a simple dish like fried rice can be decadent. This was proven true at the Michelin-starred Chef Demo @ Kuala Lumpur 2016 event last week, when chef Mango Tsang whipped up a plate of foie gras and Wagyu beef fried rice.
“Why not?” he replied with a smile, when asked why he decided to use the expensive ingredients for something as basic as fried rice. Tsang is the executive chef of two-Michelin-starred Ming Court of Langham Place in Hong Kong.
“The flavours are beautiful and strong and the dish is elevated from something simple to something rich. You can get these ingredients readily in Hong Kong, so I don’t think twice about using them in my dishes,” he said during the event at Starhill Culinary Studio in Kuala Lumpur.
“A good chef can always find ways to turn even the simplest dish into something exceptional,” said the chef with over 40 years of experience in the industry.
Organised by Nestle Professional and the Malaysia Selangor and Federal Territory Ku Su Shing Choong Hung Restaurant Association (Kusu), the event was a platform for Chinese restaurateurs and hoteliers to gain knowledge and share expertise with 23 prominent Chinese chefs – nine of them attached to Michelin-starred establishments – from Hong Kong, China, Australia, Malaysia and Singapore.
“We want to inspire chefs and restaurant owners to create the best with Chinese cuisine and to remind them of their passion and calling,” said Kusu president Lum Tuck Toy. “And what better way to do that than by watching and learning from these masters.”
Not only did they give insightful tips, the chefs also prepared their signature dishes for the guests. Besides Tsang’s demo, there were also cooking demos by TVB Hong Kong celebrity chef Hui Mei Tak, and Shenzhen Futian Shangri-La Hotel executive chef Anthony Dong. Hui made an intricate Teochew-style fried yee mee while Dong prepared a mouthwatering double-boiled sea cucumber soup to the oohs and aahs of the crowd.
The dishes were prepared using Maggi products – Chefs’ Master Stock, Chicken Stock and Seasoning.
“We are delighted to see that our culinary aids can play a significant role in improving dishes even for top chefs,” said Nestle Professional Malaysia-Singapore country business manager Jasmmine Wong.
“Maggi’s culinary aids are designed to assist professional chefs at all levels, allowing them to be creative and innovate dishes according to their preference.”
The Michelin-starred Chef Demo @ Kuala Lumpur 2016 was held in conjunction with the third International Celebrity Chefs Charity Night last Saturday.
Held for the first time in Malaysia, the charity night was organised by Kusu in collaboration with the Singapore-Hong Kong International Restaurant Trade Friendship Association.
Some 700 guests were treated to a sumptuous banquet prepared by the international chefs, and the proceeds from the charity night went to the Waz Lian Dialysis Centre of Malaysia.
Source :The Star